Gluten-Free Vegan Miso Chocolate Chip Cookies

There’s an amazing vendor at the Hollywood Farmers market who makes divine homemade miso paste. She’s as sweet as the miso she sells and uses it in different ways including soups and even cookies. The first time Catherine, One Potato’s co-founder, tried one of her cookies she was immediately smitten. If miso is new to you, we vote that you run to the grocery or Japanese market to get some fast. 

Miso is a paste made from fermented soybeans. The soybeans are mixed with salt and kogi, which is what kickstarts the fermentation process. The unique flavor gives these cookies a ton of umami aka a big bold savory boost especially when mixed with CHOCOLATE! 

In these cookies use white or yellow miso paste, which you can find in the refrigerator section of your grocery store. White and yellow miso have the mildest flavor but still pack a sweet and savory punch which makes these chocolate chip cookies truly unique.

With so many food allergies and sensitivities in schools and different lifestyles choices when it comes to diet, it’s an added bonus that these cookies are dairy-free, vegan, and gluten-free but they still have that crispy on the outside tender on the inside texture of a chocolate chip cookie you know and love. 

Gluten Free Vegan Miso Chocolate Chip Cookies

Prep Time 1 hr 5 mins
Cook Time 15 mins


  • 1 cup light brown sugar
  • 1/2 cup refinded occoonut oil
  • 1/4 cup plant-based milk (almond, soy, oat, or coconut)
  • 1/4 cup white miso paste
  • 1 tsp vanilla extract
  • 2 cups gluten-free flour (I use Cup4Cup)
  • 1 tsp baking soda
  • 10 oz vegan chocolate chips


  • Place the brown sugar and coconut oil in the bowl and beat for 1 minutes or until throughly combined.
  • Add milk, miso paste and vanilla and beat another minute. 
  • In a separate bowl whisk the gluten free flour and baking soda.
  • Slowly add the flour mixture to the miso mixture and beat until just combined.
  • Add the chocolate chips and beat until combined.
  • Place the dough covered in the refrigerator for 1 hour. 
  • Preheat oven to 350 degrees.  
  • Using a 1 inch ice cream scoop or spoon, place cookie balls on a parchment or silicone mat lined baking sheet.
  • Using the palm of your hand or your fingers gently press the dough down into a circle. 
  • Bake cookies for 10-12 minutes or until golden.
  • Allow cookies to rest on baking sheet for 1 minute and then transfer to a baking rack to cool.